Bavarian Pot Roast Recipe

By kimvess

Ingredients

• 1 boneless beef chuck pot roast (about 3 pounds)
• 2 tablespoons canola oil
• 1-1/4 cups water
• 3/4 cup beer or beef broth
• 1 can (8 ounces) tomato sauce
• 1/2 cup chopped onion
• 2 tablespoons sugar
• 1 tablespoon vinegar
• 2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 bay leaf
• 1/2 teaspoon pepper
• 1/2 teaspoon ground ginger
• Cornstarch and water, optional

Preparation

Step 1

In a Dutch oven, brown roast in hot oil. Combine water, beer, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2-1/2 to 3 hours.

Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water.
Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth to pot roast if necessary.
Yield: 8-10 servings.